Chocolate Charlotte Russe

sparkle sparkle

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“A very light, delicious dessert. For an added chocolate touch, dip one end of ladyfingers in melted chocolate. I found this recipe in Company's Coming "Chocolate Everything" cookbook. I have made this for several dinner parties and birthdays. It looks very festive if a ribbon is tied around the outside of the cake. Total preparation time includes refrigeration time.”

Ingredients Nutrition

  • 2 (1/4 ounce) envelopes unflavored gelatin (7 g each)
  • 2 12 cups milk
  • 13 cup white sugar
  • 12 cup cocoa, sifted
  • 14 teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 3 large egg whites, room temperature
  • 13 cup white sugar
  • 2 cups whipped topping (see note) or 2 cups whipped cream, stabilized (see note)
  • 30 ladyfingers


  1. Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly.
  2. Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly.
  3. Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream.
  4. cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours.
  5. NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours.

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